SOY ISOLATES Soy isolates are almost pure protein with a minimum of 90 % protein. There are different forms: textured or un-textured, gelling and non-gelling, lecithinated isolates which improve dispersibility, and isolates with different grades of viscosity. These many forms make it often necessary to develop the recipe for the food product in co-operation with the supplier of the isolate: indeed, the variety of grades and qualities impose a specific product for a specific application.